Gold Medal All-Purpose Flour
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This product is made from bleached wheat flour, which is a refined ingredient lacking the nutritional benefits of whole grains. The bleaching process involves chemicals that may reduce nutrient content, and the flour is enriched with synthetic vitamins to compensate for lost nutrients. As a processed food, it has limited nutritional value and is capped in scoring due to its processing level.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and skin health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
IronNeutral
Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood. However, the bioavailability of iron in fortified foods can vary.
Risks
Excessive iron intake can lead to toxicity, but this is rare from fortified foods alone.
Benefits
Essential for oxygen transport and preventing anemia.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 added to enriched flours. It is important for energy metabolism and nerve function. The addition helps replace nutrients lost during flour processing.
Benefits
Supports energy metabolism and nerve function.
EnzymesNeutral
Enzymes are added to improve dough handling and baking performance. They are naturally occurring proteins that catalyze biochemical reactions. Their use in flour is generally considered safe and beneficial for baking.
Benefits
Enhances dough handling and baking performance.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flours to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification helps ensure adequate intake, especially in pregnant women.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Prevents neural tube defects and supports DNA synthesis.
Bleached wheat flourBad
Bleached wheat flour is refined and lacks the nutritional benefits of whole grains. The bleaching process involves chemicals that may affect nutrient content. It is often used for its fine texture but offers limited nutritional value.
Risks
May contribute to blood sugar spikes and lacks fiber and essential nutrients found in whole grains.
Processing
Processed Foods
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